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The Art of Cooking and Serving
Paperback
Food WritingCookbooks GeneralDecorating
ISBN13: 9781025285030
Publisher: Tradd Street Press
Published: Feb 14 2026
Pages: 268
Weight: 0.84
Height: 0.56 Width: 6.14 Depth: 9.21
Language: English
The Art of Cooking and Serving is a comprehensive and elegant guide to the culinary arts and domestic management, written by the esteemed home economics expert Sarah Field Splint. This classic volume serves as a practical manual for the modern homemaker of the early 20th century, bridging the gap between basic food preparation and the sophisticated art of hospitality.
Within these pages, readers will find a wealth of meticulously curated recipes ranging from everyday staples to elaborate dishes for special occasions. Beyond mere cooking instructions, Splint provides detailed guidance on the nuances of meal planning, nutritional balance, and the aesthetics of food presentation. The work distinguishes itself through its thorough exploration of table service, offering insights into formal and informal dining etiquette, proper table settings, and the duties of a gracious host.
A valuable historical resource for chefs, historians, and vintage cooking enthusiasts alike, The Art of Cooking and Serving captures a pivotal era in American domestic life. It reflects a time when efficiency in the kitchen began to merge with a renewed emphasis on the grace and charm of the dining experience, making it an essential reference for anyone interested in the evolution of home management and the culinary traditions of the past.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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